Shrimp and Mango Curry

Prep Time
Cook Time


  • 2 tbsp Unsalted Butter
  • 1 tbsp Minced Garlic
  • 1 tbsp Minced Fresh Ginger
  • 1/2 tsp Cayenne Pepper
  • 2 cup Coconut Milk
  • 16 Jumbo Shrimp, peeled and deveined
  • 1 Large Sweet Potato, peeled, diced and boiled/steamed until tender and quickly chilled
  • 3 tbsp Chopped Fresh Cilantro
  • 1 Small Onion, diced
  • 2 tbsp Madras Curry Powder
  • 2 tsp Sea Salt
  • 1/2 tsp Freshly Grond Black Pepper
  • 1 cup Water
  • 1 Large Firm but Ripe Mango, peeled, pitted and dice
  • 3 tbsp Minced Green Onion (white and green parts)

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  1. Melt butter in a large heavy saucepan over medium heat. Add onion and garlic and sauté until aromatic, about 3 minutes.
  2. Stir in curry powder, ginger, sea salt, cayenne and black pepper. Add coconut milk and water; bring to a simmer and cook for 2 minutes.
  3. Add shrimp, mango and sweet potato to saucepan; bring back to a simmer and cook for 4 to 5 minutes more or until shrimp are pink.
  4. Garnish the shrimp and mango curry with green onion and cilantro.
Categories: Lunch & Dinner